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In recent years, various innovative methods have been developed to extend the shelf life of fruits. One such advancement is the use of edible fruit preservatives. The United States has created a transparent, edible liquid made from sugar, starch, fatty acids, and polyesters. This solution can be applied through spraying, dipping, or brushing onto fruits like apples, pears, citrus, bananas, and tomatoes. Once applied, it forms a thin, nearly air-tight film on the fruit's surface, significantly reducing oxygen exposure and slowing down the ripening process. As a result, the freshness of the fruit can be maintained for up to 160 to 220 days. Importantly, this preservative is safe to consume along with the fruit and is ideal for both whole and cut produce.
Another effective method comes from Japan, where moisture-permeable plastic wraps are used for fruit preservation. These wraps consist of two transparent layers that allow water vapor to pass through. A high-osmotic syrup is sandwiched between the two films. This unique design helps maintain the fruit's internal moisture balance while keeping it fresh for longer periods, making it an excellent choice for maintaining quality during storage and transport.
In addition, Japan has also adopted the anion preservation technique. This involves using machines that generate large amounts of negative ions and ozone through a high-voltage electrostatic field. These negative ions help suppress enzyme activity in the fruit’s metabolic processes, reducing the production of ethylene—a hormone responsible for ripening. Ozone, on the other hand, acts as a natural disinfectant, killing bacteria and preventing spoilage. With this method, fruits can remain fresh for up to 75 days, achieving a preservation rate of over 99%. What makes this approach especially appealing is its cost-effectiveness compared to traditional methods like nitrogen-based preservation.
Lastly, the low-pressure preservation method is gaining popularity for large-scale fruit storage and transportation. This technique uses a vacuum pump to reduce the air pressure inside storage facilities to around 10–20 mm Hg, while a humidifier maintains a relative humidity of about 90%. The low-pressure environment slows down the fruit’s natural ripening processes, allowing it to stay fresh for extended periods. Studies show that after 200 days of storage, the loss rate remains as low as 3% to 5%, making this method one of the most efficient and widely used globally.